Directions

1For the base, place the mixing bowl and whisk attachment in the freezer to chill for 10-15 minutes. While this is chilling, pull mascarpone cheese out to soften at room temperature.

2Line your container with parchment paper, covering bottom and sides.

3Once the bowl is chilled, pour in heavy whipping cream. Beat on low for 1-2 minutes. Increase speed gradually until firm peaks form. Watch closely or you’ll end up with butter! Scoop out whipped cream into another bowl. Return the mixing bowl (no need to clean) to the stand and swap out to the paddle attachment.

4Using the same mixing bowl, add in the mascarpone cheese. Mix on the lowest setting, stopping every few turns to scrape the cheese from the paddle. This is to cream the cheese slightly. Cheese should become soft and spreadable without breaking. Go slowly. Once the cheese is evenly soft and spread on the bottom of the bowl, pour in sweetened milk. Mix slowly until fully incorporated.

5Gently fold in the cheese/milk mixture to the whipped cream. Scoop out about half of the base mixture back into the mixing bowl. Add cocoa powder and fold gently until well combined.

6If making the ganache, heat milk in the microwave for 45 seconds. Pour onto chopped chocolate (in a bowl) and let sit for 2 minutes. Whisk together until smooth.

7To assemble ice cream, pour ½ vanilla base into bottom of the prepared pan. Drop ½ chocolate base in large spoonful, swirl. Add in ½ ganache and ½ chopped wafers. Swirl into the base layer. Repeat for the second layer.

8Cover container and chill for at least 8 hours or overnight. Scoop onto cones or containers and top with more wafers. Enjoy!